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Tard

After a long day of bottle 2 batches, transferring 2 batches, and various other brew room chores, I brewed this to relax, have a homebrew and enjoy myself.Started mash 4 hours prior.

Brewer: Tinman Email: carykirkmeyer@yahoo.com
Beer: Tard Style: American Ale
Type: All grain Size: 5.0 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 15 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.3% v/v (4.2% w/w)
Water: City water - soft water filtered and treated.
Grain: 6 lb. 0 oz. American 2-row
1 lb. 0 oz. Belgian pale
0 lb. 8 oz. Belgian Pilsner
0 lb. 8 oz. Belgian aromatic
0 lb. 8 oz. Belgian biscuit
0 lb. 8 oz. American crystal 10L
0 lb. 8 oz. Dextrine malt (Cara-Pils)
Mash: 70% efficiency
Single infusion. 3 gallons strike @170 deg. Rest temp was 155 deg. for 3 hrs 52 mins.Sparged 3.5 gallons @170 deg for 30 mins.
Boil: 60 minutes SG 1.057 4.5 gallons
0 lb. 6 oz. Corn sugar
none
Hops: .5 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 15 min.)
Yeast: Safale 05 - 1.5 pkg rehydrated in 1 qt wort 30 mins prior to pitching.
Log: Fermented at 70 degrees for week.Rack (with gelatin-1/2 tsp) for another week.3rd racking - cold crash on basement floor (50 deg)for 2 more weeks minimum. 2 Qts gyle taken pre-pitch for priming.
Carbonation: 1.5 qts gyle (strained)
Tasting: Haven't yet.....

Recipe posted 04/23/10.